Pork carpaccio from black Mallorca pigs

By Jacint Arnau

 

Module III in Q-PorkChains focuses on the development of innovative technologies for improved pork products matching consumer demands and is currently investigating if the meat safety and quality of carpaccio can be improved by combining high pressure treatment, fermentation and drying of pork.

 

Traditionally, carpaccio has been considered a dish of thinly sliced raw beef, veal, tuna etc served as an appetizer with a dressing containing olive oil, Parmesan cheese and seasonings. The home-made carpaccio is prepared from tender cuts which are slightly frozen and cut with a very sharp knife or meat slicer to obtain thin slices.

 

The meat industry is currently preparing more convenient ready-to-eat carpaccio by curing pieces of meat, that are then frozen, sliced, packaged under vacuum or modified atmosphere without oxygen and commercialized at refrigeration temperature. As a result of this process, a stable red colour is obtained and the growth of microorganisms is reduced. However, the consumption of this product is limited probably due to safety concerns and fresh meat appearance.

 

In order to improve meat safety and quality of cured carpaccio, high-pressure treatments at subzero temperature, fermentation and slight drying of pork are processes that are currently being evaluated within Q-PorkChains. This procedure is expected to allow for the production of a safer and more flavoured pork product that will offer the consumers a wider variety of carpaccio which is currently based only on fresh beef.

 

Preliminary results show that tenderloins from black Mallorca pigs are better suited to the production of high quality slightly dried pork carpaccio than those from intensively reared pigs.

 

This article is based on studies done by Jacint Arnau, Dolors Guardia and Carolina Realini.